There’s nothing more comforting than a warm bowl of matzo ball soup on a cold winter’s night. Made with chickpea flour and flax, our balls are gluten free and vegan friendly. They cook up nicely with a nutty flavour and pleasant texture. We serve them in a simple veggie broth with carrots and fresh dill. Sometimes most comforting dishes are the simplest to make. I hope you enjoy these balls as much as we have.
Makes: 12 matzo balls (serves 6)
Prep time: 10 mins
Chill time: 2 hours
Cook time: 20 mins
1½ C chickpea flour
2 tsp baking powder
1 tsp sea salt
3 “flax eggs” (1 flax egg = 1.5 Tbsp ground flaxseed mixed in 5 Tbsp warm water)
3 Tbsp extra virgin olive oil
freshly ground pepper to taste
6 C of vegetable broth
3 large carrots, chopped
Fresh dill, chopped to taste
- In a small bowl, mix together the ground flaxseed and warm water, let it sit for 10 minutes, this will create the “flax eggs”.
- In a large mixing bowl combine the chickpea flour, baking powder, salt, and pepper, to taste, and mix well.
- Add the olive oil to the “flax egg” mixture, and whisk well to emulsify.
- Make a hole in the center of the flour mixture and add the flax egg and olive oil. Mix together until well combined; the batter will be thick and sticky.
- At the very end of the mixing process I use my hands to lightly knead the doughy batter to ensure uniformity.
- Cover the batter with plastic wrap and refrigerate for 2 hours.
- When you’re ready to make the matzo balls, fill a large pot with water and bring to a boil.
- Wet your hands with water, and take 1 Tbsp’s worth of dough and lightly roll between your palms to make balls. Repeat until you’ve made all the balls.
- Place the matzo balls gently into the water using a slotted spoon; when the balls float to the surface of the water, reduce the heart to a simmer and cover the pot.
- Simmer the matzo balls until they are cooked through and fluffy, approximately 20 minutes.
- While the balls are cooking, in another large pot bring the vegetable broth to a boil, and toss in the chopped carrots. Cook the carrots until tender, approximately 10 minutes, and then remove from the broth with a slotted spoon.
- Roughly mash the cooked carrots with a fork and place them back into the broth, add the fresh dill to the broth.
- When the matzo balls are finished cooking, transfer them to a strainer and lightly rinse them in warm water and then transfer them to the warmed broth.
- Serve 2 matzo balls per bowl.